Chicken Wild Rice Soup I…yum!

“A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.”

WHAT YOU NEED:

1/2 cup butter

1 finely chopped onion

1/2 cup chopped celery

1/2 cup sliced carrots

1/2 pound fresh sliced mushrooms

3/4 cup all-purpose flour

6 cups chicken broth

2 cups cooked wild rice

1 pound boneless skinless chicken breasts, cooked and cubed

1/2 teaspoon salt

1/2 teaspoon curry powder

1/2 teaspoon mustard powder

1/2 teaspoon dried parsley

1/2 teaspoon ground black pepper

1 cup slivered almonds

3 tablespoons dry sherry

2 cups half-and-half (milk)

HOW TO MAKE IT:

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.